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Lemon tarragon chicken pasta

Lemon tarragon chicken pasta
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Lemon Tarragon Chicken Pasta is a quick and delicious weeknight meal combining tender chicken, zesty lemon, fragrant tarragon, and creamy sauce with perfectly cooked pasta. Ready in under 30 minutes, it’s fresh, comforting, and easy to customize to your taste.

Ingredients

Scale

Protein & Pasta

  • 2 boneless, skinless chicken breasts
  • 8 oz fettuccine or linguine pasta

Herbs & Aromatics

  • 2 tablespoons fresh tarragon leaves, chopped
  • 3 garlic cloves, minced
  • 1 lemon, zest and juice

Liquids & Fats

  • 1 cup heavy cream or crème fraîche
  • 2 tablespoons olive oil

Seasonings & Finishing

  • Salt and black pepper, to taste
  • ½ cup freshly grated Parmesan cheese

Instructions

  1. Prepare the ingredients: Bring a large pot of salted water to boil for the pasta. Zest and juice the lemons, finely chop the tarragon leaves, and mince the garlic. Lightly season the chicken breasts with salt and pepper on both sides.
  2. Cook the pasta: Add pasta to boiling water and cook until al dente, about 8-10 minutes according to package instructions. Reserve 1 cup of pasta cooking water before draining the pasta.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden and cooked through. Remove chicken and let rest for a few minutes, then slice thinly.
  4. Build the sauce: Lower heat to medium. In the same skillet, add more olive oil if needed and sauté garlic for about 30 seconds until fragrant. Stir in lemon juice, zest, and heavy cream. Add chopped tarragon and simmer gently for 2-3 minutes to meld flavors.
  5. Combine everything: Return cooked pasta and sliced chicken to the skillet. Toss well to coat in the lemon tarragon sauce. If sauce is too thick, add reserved pasta water gradually until desired creamy consistency is reached.
  6. Finish with Parmesan: Sprinkle generously with freshly grated Parmesan cheese. Toss once more, taste, and adjust seasoning with salt and pepper as desired before serving.

Notes

  • Use fresh tarragon for best flavor; dried is less vibrant.
  • Do not overcook chicken; internal temperature should reach 165°F.
  • Reserve pasta water to help bind and thin the sauce naturally.
  • Balance lemon acidity with a pinch of sugar or extra cream if needed.
  • Serve immediately for best taste and texture; sauce is silkier when fresh.

Nutrition

Keywords: lemon tarragon chicken pasta, quick dinner, creamy pasta, weeknight meal, easy chicken pasta

Find it online: https://tastebudtrek.com/lemon-tarragon-chicken-pasta/